July 9, 2020 - 6:31pm
I feel like I'm not getting enough gluten development with just stretching and folding/coil folding.
I'm using high gluten flour. My starter more than triples. I can't figure it out. No matter how much I stretch and fold or coil fold it just feels like my dough is a sticky mess that either doesn't or barely can manage the windowpane test. What can I be doing wrong? Thank you!